Baking & Snack - March 2021 - 22

CALISE BAKERY

" WE WANT TO FIND THE NEXT
PRODUCT THAT THE CUSTOMER
IS LOOKING FOR - SOMETHING
THAT IS NEW, FRESH AND
TASTES GREAT, AND THAT'S
WHAT WE FOCUS ON. "
Mike Pritchard, Calise Bakery

Other top-sellers include sub rolls followed by the
bakery's expanding line of Italian-style sandwich breads,
its classic 2-lb hearth ryes and even fresh, raw dough
that's sold out of the refrigerator case for making homemade pizza, calzones and other meals. However, it's the
bulkie's versatility that makes it so popular and has made
Calise Bakery a household name in the region.
" In the summer, if you have a hamburger on a bulkie
roll, you won't want a burger on a traditional bun anymore. It's that good, " Mr. Calise said.

Culinary-inspired creativity
These sandwich and other foodservice trends lay the
foundation for creative concepts at Calise Bakery.
" From a product-assortment perspective, a lot of
ideas and innovation come out of foodservice because
customers' tastes change so rapidly, and the influence
could be coming from Europe or the Middle East, " Mr.
Pritchard observed. " It can come from anywhere. "
Mr. Calise added that its nimble new product development process involves very few layers of management,
so it is quick to market.
" If Mike Pritchard and I decide we want to launch
a new product, oftentimes within a day or two there
are samples on our desks, and pretty darn good ones, "
he said. " We may have to make them a couple times,
though, to tweak something here and there. "
Specifically, Calise Bakery strives to identify a white
space in the bread aisle or in-store bakery/deli that it can
fill as a regional player in the broader market.
" Even though we operate a highly automated bakery,
we don't want to compete with the sliced bread companies, " Mr. Pritchard noted. " We want to find the next
product that the customer is looking for - something
that is new, fresh and tastes great, and that's what we
focus on. That's what we accomplished when we introduced brioche-style products that are growing at an exponential rate. Every restaurant and hamburger chain in
the United States is using brioche rolls of some sort. "
It did take several iterations of samples, scoring
and taste-testing among the bakery staff to fine-tune
the prototypes for the Brioche-style Cinnamon Chip
Texas Toast.
" I remember one batch came out, and every loaf disappeared from the bakery, " Mr. Pritchard said. " Once
your employees are buying into it, that's the green light
because they're consumers, as well. "
The bakery, he added, is currently exploring new
Top: Four 1,300-lb horizontal mixers feed the two roll lines and single bread line
with a steady supply of fresh dough.
Bottom: The bakery carefully hand scores its Italian and other specialty hearth
breads before baking them.

22 Baking & Snack March 2021 / www.bakingbusiness.com


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Baking & Snack - March 2021

Table of Contents for the Digital Edition of Baking & Snack - March 2021

Baking & Snack - March 2021 - Intro
Baking & Snack - March 2021 - 1
Baking & Snack - March 2021 - 2
Baking & Snack - March 2021 - 3
Baking & Snack - March 2021 - 4
Baking & Snack - March 2021 - 5
Baking & Snack - March 2021 - 6
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Baking & Snack - March 2021 - 8
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